Broiled Salmon with Miso Glaze Recipe

Cook Eat Share

20 mins (prep 10, cooking 10)

10 ingredients

2 serving

This is adapted from a recipe that appered in Bon Appetit magazine in 1999. It comes from Buddakan restuarant in Philadelphia. The original recipe called for cod fillets but I had salmon on hand. Any firm fleshed fish fillet will work. Cod, haddock or halibut would be good as well. I used light yellow miso but the darker more fermented will work if you prefer a stronger miso flavor. You will have extra sauce but it works well as a dressing or condiment for other dishes and stores fine refrigerated. I served the fish with wasabi smashed red potatoes, stir fried cabbage, baby bok choy and shitake mushroom wok vegetables and fried wasabi green peas for garnish. As for wine the miso and soy sauce can stand up to a fruity red. I chose Fenestra 2008 Livermore Valley Pinot Noir.